6 lb Beef Roast; *

      8 ea Cloves Garlic

      4 ea Slices Bacon, Cut In Half

      2 ts Salt

    1/2 ts Pepper

    1/2 c  Mustard; Prepared

    1/4 c  Vegetable Oil

    1/2 c  Carrot; Chopped

    1/2 c  Celery; Chopped

    1/2 c  Mushrooms; Sliced

      2 tb Fresh Cilantro; Snipped

      1 ts Nutmeg; Ground

      1 ts Thyme; Ground

      2 ea Jalapeno Chiles; **

      2 ea Bay Leaves

    1/2 c  Onion; Chopped, 1 Medium

     12 oz Beer; 1 Btl Or Can, Any Kind

  *    Beef roast should be a arm, blade, or cross-rib roast. ** Jalapeno
  chiles should be seeded and finely chopped. Make a 1 1/2-inch deep cut
  across the beef roast.  Wrap each clove of garlic in 1 piece of bacon and
  insert in the cut.  Sprinkle beef with salt and pepper and spread the
  prepared mustard on.  Cover and refrigerate at least 4 hours. Cook beef in
  oil in a 4-quart Dutch oven over medium heat until brown. Stir in remaining
  ingredients.  Heat to boiling and then reduce the heat. Cover and simmer
  until beef is tender, about 2 1/2 hours. Remove beef to warm plater. Remove
  bay leaves from the broth. Skim fat from the broth. Place 2 cups of the
  broth and vegetables in a blender container; cover and process on medium
  speed until smooth.  Serve with the beef.